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Tuesday, July 21, 2015

Xperience Restaurant @ Sofitel So Hotel Singapore

Xperience Restaurant at Sofitel So Hotel Singapore helmed by resident Chef Anne-Cecile Degenne has recently refreshed the menu with some new addition of European-Asian offerings. Chef Anne-Cecile Degenne is one of Singapore first few female hotel executive chefs and has worked with some of the world's best chefs including Michel Bras and Jean Georges Vongerichten.

Truffle Pao with Short Ribs Stuffing 4/5

One of the restaurant's popular dishes is the Foie Gras & Truffle Siew Mai. However we did not try that but instead one of the latest creations which brings together French ingredients and local techniques, the Truffle Pao with Short Ribs Stuffiing ($25 for 4pc). The black coloring of the bun comes from infusing charcoal and truffle paste. I like the concept and enjoyed the sous vide stuffing of pulled short ribs which was soft and has a robust flavour. However the dough was too wet and in a way messy to handle, sticking to my fingers. With some refinement to the dough, this can be an excellent dish.

Pan Seared Foie Gras 3.8/5

The other starters I tried is the Pan Seared Foie Gras ($21) sitting on a bed of beluga lentil and hazelnuts. The pan seared foie gras is a delicacy on its own. The used of crusted hazelnuts gave the liver a nice layer of nuttiness on top of the creamy texture. While the lentil provided a nice chewy bites to the dish, it felt foreign in the dish.

Grilled Beef Tenderloin, 4.2/5

Moving on to the mains, the sight of a well rested pinkish cut of Grilled Beef Tenderloin ($36) made me salivate. The beautiful and tender piece of meat is served with grilled asparagus, mushrooms and asparagus and basil puree, drizzled with balsamic vinegar and yuzu reduction.

Cauliflower and Mushroom Texture 4.8/5

The highlight of the night surprisingly is a vegetarian dish on the menu, Cauliflower and Mushroom Texture ($23). This is a pure enjoyment in sight, taste and texture, all in one. The cauliflower is prepared in three different ways, puree, grilled and fresh. The base is a silky smooth cauliflower puree and cream with fresh cauliflower, garnished with fresh and grilled cauliflower slices. Dehydrated king oyster mushrooms and Vietnamese rice paper dusted with mushroom salt provided an additional crunchy dimension to the whole enjoyment.

White Chocolate and Yuzu Cremeux 4/5

The White Chocolate and Yuzu Cremeux ($16) brought down the curtain of an extraordinary culinary experience at Xperience. The sweetness of the baked white chocolate tuile balanced well with the tartness of the yuzu sorbet, together with refreshing raspberry and mint.

In celebration of the launch of the new menu, Xperience Restaurant is offering 25% off the total a la carte food bill, available for weekday dinners and weekends only. This promotion is only valid from 22 May to 31 July 2015.

3) Alight at Telok Ayer MRT station. Take Exit A. Turn right and walk down Cross Street. At the junction of Cross Street and Robinson Street, cross the road and turn right onto Robinson Street. Walk towards Lau Pa Sat and continue to destination. Journey time about 12 minutes. [Map]